1/2 c. salad or olive oil
2 c. thinly sliced onion
1/2 c. finely chopped celery
1/2 tsp. dried oregano leaves
1/4 tsp. dried basil leaves
1 bay leaf, crumbled
4 lg. ripe tomatoes (2 lbs.)
1 tsp. salt
1/4 tsp. pepper
1/2 tsp. paprika
1 (6 oz.) can tomato paste
1/4 lb. mushrooms, thinly sliced
1/3 c. sweet vermouth

In hot oil in large skillet, saute onions over low heat, stirring until tender, about 10 minutes. Add celery, oregano, basil, and bay leaves; cook, stirring 5 minutes. Wash tomatoes, remove stems, cut into quarters, and add to onion mixture with salt and pepper, paprika, and tomato paste. Bring to a boil, stirring occasionally. Add mushrooms and vermouth; simmer, stirring 15 minutes longer or until sauce is thick. Serve over cooked spaghetti. Sprinkle with Parmesan cheese.